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Murgh Reshmi Kebab
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25 min
Quick
Gurkerl Küche
Zarte, saftige Hendlbrust-Spieße nach nordindischer Palast-Art: In cremigem Joghurt, frischem Schlagobers, Knoblauch, Ingwer und feinem Kardamom mariniert und im heißen Backrohr saftig überbacken. Ein unwiderstehlich cremiger Geflügel-Klassiker in unter 25 Minuten.
Preparation method
Pat the chicken breast dry and cut into pieces approx. 3–4 cm in size. Finely grate the garlic and ginger, or pound them into a fine paste using a mortar. Briefly soak the wooden skewers in lukewarm water so they do not burn when grilling in the oven.
In a bowl, mix the plain yogurt, whipping cream, garlic, ginger, lemon juice, ground cardamom, garam masala, and fine salt into a silky, creamy marinade. Gently warm the clarified butter (ghee) and stir half of it (10 g) into the marinade.
Toss the pieces of meat thoroughly in the marinade so that every piece is completely coated. If you are short on time, 10 minutes of marinating at room temperature is sufficient (ideally 30 minutes chilled).
Chef's tip
Traditionally, Reshmi Kebab (from 'Resham' = silk) owes its incomparably tender texture to the combination of yogurt and cream. For extra roasted notes, the skewers can be placed directly under the heating element on the highest grill setting for the final 2 minutes.
45 min
Quick
